Cozy, colorful, and just a little bit elegant, Baked Rice with Butternut Squash is the kind of meal you’ll crave when the weather turns cool or you want a little comfort on your plate. Imagine fluffy grains of rice nestled with sweet, golden butternut squash, all infused with gentle herbs and a whisper of savory cheese. It’s perfect for family dinners, friendly gatherings, and anytime you need a vegetarian side that sits proudly at the center of the table. Trust me, this is the kind of baked dish that will find its way into your regular rotation!

Baked Rice with Butternut Squash Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few simple but carefully chosen ingredients can create something truly special, and this Baked Rice with Butternut Squash proves it. Each item on this list plays a starring role in flavor, texture, or vibrancy, so don’t skip a thing!

Long grain white rice: For the fluffiest, most separate grains, this is your best bet—shorter grains can get sticky.
Olive oil: Adds depth and helps the onion and rice get beautifully aromatic at the start.
Onion: A little sweetness and savory structure sets the flavor base for everything else.
Garlic: Just two cloves wake up the whole dish—don’t worry, it’s not overpowering.
Butternut squash: The real star! Its natural sweetness and creaminess pair perfectly with the tender rice.
Dried thyme: Herbal, earthy, and subtle—just enough to lift all the other flavors.
Salt: Essential for balancing the sweetness of the squash and bringing out flavors.
Black pepper: A gentle kick without overwhelming the other ingredients.
Vegetable broth: More flavor than water, and helps everything bake up rich and savory.
Grated Parmesan cheese (optional): Adds a luscious, salty finish if you like a touch of indulgence.
Fresh parsley: Just a sprinkle at the end brings fresh green color and a clean, herbal bite.

How to Make Baked Rice with Butternut Squash

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). This gives you just enough time to get the other ingredients prepped and ready, so there’s no waiting around. If you’re using an oven-safe skillet or Dutch oven, grab it now and set it on your stove—it’ll make everything easier when it’s time to bake!

Step 2: Sauté the Aromatics

Heat the olive oil over medium in your chosen skillet or Dutch oven. Add the finely chopped onion and let it cook for about 3–4 minutes, just until it softens and starts to turn translucent. Stir often so it doesn’t brown. Now add the minced garlic and stir for another 30 seconds, letting its fragrance burst forth. This early step is key: it builds the savory foundation that makes this Baked Rice with Butternut Squash so inviting.

Step 3: Toast the Rice

Pour in your long grain rice and give everything a good mix so the grains get glossy and coated in all those flavorful pan juices. Toasting for just a minute lets the rice develop a subtle nuttiness, which will peek through even after baking.

Step 4: Add the Squash and Flavorings

Next, add your cubed butternut squash, dried thyme, salt, and black pepper right into the skillet. Give it all a gentle stir to combine and make sure those squash cubes are mingling nicely with the spices and rice. Then, pour in the vegetable broth and bring everything to a gentle simmer—this ensures the rice starts soaking up flavor from the very start.

Step 5: Bake to Perfection

When you see gentle bubbles, cover your skillet tightly with a fitted lid or a snug layer of foil. Slide the whole pan into the preheated oven and bake for 35–40 minutes. Now’s the moment when everything transforms: the rice absorbs the broth, the butternut squash turns sweet and tender, and the aroma that fills your kitchen will make you want to peek early—resist! When done, the liquid may be fully absorbed and the rice gently fluffy.

Step 6: Finish and Fluff

Take the skillet out and let it rest for a few minutes before you remove the cover. Fluff the rice with a fork, stirring in the grated Parmesan cheese if you like a bit of creamy, savory richness. Finally, shower the top with fresh parsley for a pop of color and freshness right before serving.

How to Serve Baked Rice with Butternut Squash

Garnishes

A sprinkling of fresh parsley isn’t just for looks—it wakes up the palate and brings the whole dish together. If you’re feeling extra, a touch more Parmesan or a drizzle of good olive oil right before serving can really make this Baked Rice with Butternut Squash shine on any table.

Side Dishes

This dish is fabulously versatile! It pairs beautifully with simple roasted chicken, garlicky sautéed greens, or a bright green salad with lemony dressing. Because it’s both starchy and packed with veggies, Baked Rice with Butternut Squash can easily steal the spotlight—just add a protein for a hearty meal.

Creative Ways to Present

For a show-stopping presentation, serve Baked Rice with Butternut Squash in a shallow casserole, family-style, with extra parsley scattered on top. Individual ramekins or mini cocottes are adorable for special occasions. Or for a whimsical touch, try scooping it back into roasted butternut squash halves for a dramatic, edible “serving bowl” everyone will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Rice with Butternut Squash keeps beautifully in the fridge for up to 4 days. Transfer any cooled leftovers to an airtight container and keep them chilled—you’ll love how flavors deepen overnight.

Freezing

For longer storage, this dish freezes surprisingly well! Simply spoon the cooled rice into freezer-safe containers or bags, squeeze out any extra air, and freeze for up to two months. When you’re ready, just thaw overnight in the fridge.

Reheating

To reheat, splash a tablespoon or two of broth or water over the rice and cover the dish loosely. Warm it up in the microwave or a 325°F oven until hot and steamy. This little bit of added moisture keeps the rice from drying out and restores its just-baked texture.

FAQs

Can I use brown rice instead of white?

Absolutely! Just keep in mind that brown rice needs a longer baking time—about 15–20 extra minutes—and a touch more broth. The end result will be slightly nuttier and chewier, which is delicious!

Is this dish vegan-friendly?

If you skip the Parmesan cheese or substitute it with a vegan alternative, Baked Rice with Butternut Squash is completely plant-based. The rest of the ingredients are naturally vegan and just as tasty.

Can I add protein to make it a main course?

Definitely! For heartiness, try stirring in cooked sausage, rotisserie chicken, or chickpeas before baking. It turns Baked Rice with Butternut Squash from a side into a satisfying all-in-one meal.

What’s the best way to dice butternut squash?

Peel it with a sharp vegetable peeler, slice it in half lengthwise, remove the seeds, and cut into half-inch cubes. Uniform cubes help everything cook evenly, so take your time with this step for perfect results.

Can I make this ahead for a dinner party?

Yes! Assemble and bake as directed, then gently reheat before guests arrive. Garnish with fresh parsley at the last minute for that just-cooked look and taste. Your Baked Rice with Butternut Squash will still be impressive and cozy.

Final Thoughts

If you’re ready for a feel-good meal with orchard-fresh flavor, don’t hesitate to give Baked Rice with Butternut Squash a try. It’s cheerful to look at, simple to make, and guaranteed to bring smiles to the table—everyone deserves a dish this good!

Baked Rice with Butternut Squash Recipe